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This Layered Taco Dip is so versatile.  You can add your favorite layers of any ingredient you like.  It never lasts long in my house and is certainly a favorite.  We love that you can serve it hot or cold, too. Great for any gathering, Cinco de Mayo party and family.

Layered Taco Dip - TSLC

Ingredients for Layered Taco Dip

1 (14 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1 (1 ounce) package taco seasoning mix

1/4 teaspoon salt

1/2 teaspoon black pepper

1 (6 ounce) can sliced black olives, drained

1 (4 ounce) can green chilis, drained (can use hot peppers or jalapenos)

3 or 4 green onions, chopped

1 cup chunky salsa

1 firm medium fresh tomato, chopped

1 avocado, peeled, seeded and chopped

1 to 2 cups of your favorite shredded cheese (I used Mexican)


Spread the refried beans in the bottom of a 9 x 13 casserole dish. Using a mixer combine cream cheese, sour cream, taco seasoning mix and salt and pepper.  (I put my cream cheese in the microwave for about 1 minute to soften it). Spread on top of refried beans.  Add a layer of olives, green chilis, green onions, salsa, fresh tomato and avacado.  Sprinkle cheese on top and refrigerate for several hours.  Serve cold or hot. (You can put in microwave when you get ready to serve if you want the cheese melted on top.)  Serve with taco chip, nachos, or crackers. This will probably serve 6 or 8 people and won’t last long.  Enjoy!

Note: You could even add a layer of cooked meat to this dip such as sausage, hamburger, etc.   I put this out on the table with small bowls or paper plates and add a spoon to the casserole dish.  This way each person can dip out what they want and get some chips and you won’t have everyone trying to dip out of the same dish.

If you like this recipe, you might also like my recipe for Beer Cheese Spread.

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  1. Can you make this a day ahead?

  2. I made this yesterday, added some ground beef under the cheese. This recipe was very good. I will make it again.

  3. Maria Lopez says:

    Thank you soo much for sharing this recipe..:) It seems easy to make..:) will surely try this at home..:)

  4. You can put out plates and spoons, but it seems everyone surrounds it like a feed trough and dips in. Except my brother who says this is enough for me, where is everyone else’s? I have not blended cream cheese with the sour cream before. I will try that next time. I usually mix some salsa with the refried beans to make them a little less firm. This dip is always a big hit! 🙂

  5. You need to mention to take cream cheese out of tin wrapping an put in glass dish to warm in microwave, most people would know but might be a few new cook’s out there that might have sparks flying with tin in microwave.

  6. I love this recipe, it’s gotten be one our favorites for tailgating or just being home watching a game! Been making it for a long time. I could eat some of your dip right now! 🙂

  7. I remember this as a child and forgot all about it. thanks for the recipes. great recipe

  8. instead of cream cheese use mayo

  9. To cut out a bit of the fat mash pinto beans instead of using refried beans.

    • The Southern Lady says:

      1/2 cup of canned refried beans has 110 calories and so does 1/2 cup of canned pintos. You can also buy fat free refried beans in the can.

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